Serves 6. 232 calories per serving.
I LOVE Dauphinoise Potatoes, and when I got serious about cutting calories and getting healthier, I thought they were lost to me forever. Happily everyone is wrong sometimes, and this time it was me.
This recipe has fewer than half the calories of the traditional Dauphinoise Potatoes recipe that I used to use. It’s not a sacrifice at all – it still tastes amazing and no ones seems to have spotted it’s a ‘healthy option’.
What you need:
- 1 tsp olive oil
- 150ml soya milk (you can also use semi-skimmed milk here)
- 3 large garlic cloves, peeled and halved
- 1 bay leaf
- 1 shallot, roughly chopped
- 1 pinch freshly grated nutmeg
- 1kg potatoes
- 140g full-fat crème fraîche (if you use reduced fat it will split)
- 75ml vegetable stock from powder / cube
- 5 tsp thyme leaves
- 25g grated Gruyère
It’s nice and easy:
- Heat oven to 160C
- Pick a very large oven proof dish and brush the base and sides with oil, to stop to potatoes from sticking as they cook
- Put the milk, garlic, 4 thyme sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add the nutmeg and a little pepper. Set aside for a 10 minutes to infuse, then strain into a jug
- Peel then slice the potatoes very thinly, then layer half the slices in the dish, overlapping slightly, and then season
- Put the crème fraîche into a bowl, then gradually pour in the milk, whisking until smooth. Add the stock and thyme leaves.
- Return this liquid to the jug, then pour half of it over the potatoes in the dish.
- Layer up the rest of the potatoes, then add remaining liquid, the cheese and a grind of pepper.
- Sit the dish on a baking sheet and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes.
- Stand for 5 mins before serving, sprinkled with thyme sprigs